The idea of making caponata with all of this bounty clicked this week. It's quick: dice any combination of Japanese eggplant, tomatoes, peppers, olives, mushrooms, and garlic. Chop some parsley, too. Add your sea salt, cracked pepper, crushed red pepper, and a good pour of olive oil. Toss it all together and bake the mixture in a rimmed pan for 20-30 minutes at 350 degrees. The meaty flavor and toothsome texture are a welcome addition to any Mediterranean-inspired meal. Caponata is good on French bread, with pasta, or on purple hull pea fritters.